Tom Yum Koong's chefs build on traditional Thai recipes to load their menu with exciting and eclectic ingredients ranging from tangerines and mango to wild boar and squid. Sugar and spice join forces to season the thick sauce simmering in the black-pepper-mango curry ($10.95), a flavorful bowl of vegetables and cashews mixed with a choice of meat. A medley of seameats such as mussels and squid sizzle in the Phuket fried rice ($10.95), and the fantasy tilapia ($13.95) takes time off from reading J.R.R. Tolkien to glide out of the kitchen atop a bed of veggies simmering in chili sauce. Basil leaves join peppers, onion, and pork in a skittering dance across the skillet in the pan-fried wild-boar basil ($9.95). Fresh-fish cravings recede at the sushi bar to prevent persistent urges to trawl through exhibits at the local aquarium.
Hoping to revive the culture of the neighborhood butcher shop, with its personalized service, attention to detail, and artful products, restaurant-industry veterans Justin Rosberg and Jason Parent took a gamble on their first New Hampshire butcher shop in 2003. Dubbed The Meat House, their store quickly earned a foodie following, spawning additional franchise locations across the country. Today, The Meat House’s Mission Viejo location stocks fine cheeses, prepared side dishes, other gourmet grocery items, and hundreds of wines alongside the usual selection of traditional and exotic meats. Butchers also explain how to prepare each hand-carved cut of meat, sharing recipes, best slicing practices, and cooking techniques for giving pork chops the flavor of justice.
James Alexander Wilson, W.M. Wilson, and their brother-in-law George Reynolds traveled from Enniskillen, Ireland in 1884 to establish Wilson Farm. Once settled in Lexington, the trio bought 16 acres of land and rented nearby farmland to start harvesting a variety of produce. Since then, their farm has been passed down through the generations and undergone a number of expansions, with a farm stand built in 1952 and an 8,500-square-foot barn and 37,000-square-foot greenhouse built in 1996.
Today, the farm harvests more than 125 crops year-round, which range from asparagus to zucchini, and it also carries farm-fresh milk and eggs, freshly caught fish, and homemade baked goods. The garden center and open-air nursery flourish with flowers as fresh as a newborn in parachute pants, as well as vegetable starters and spring bulbs, planting containers, and fertilizers.
In business since 1996. The Computer cafe has been servicing the Boston area for all of its consumer and small business needs. From personal computers that are running slow, viruses, to small business networking we can to the job right, on-time, and in budget.
No matter the season, Wagon Wheel Nursery and Farmstand helps homeowners spruce up the household with seasonal decor, flowers, fruit baskets, and produce. In the nursery and garden center and award-winning landscape division, you can find annual and perennial flowers and shrubbery. There’s also brick, stone, or gravel to accentuate your yard or theater production of The Three Little Pigs. In fall, the nursery stocks healthy supply of pumpkins. Come by in the colder months and Wagon Wheel becomes an outpost for seasoned firewood, as well as holiday decor such as fraser and balsam fir Christmas trees and custom-made decorated wreaths and kissing balls.
Avenue Deli's 35 sandwiches are built with Boar's Head meats, including German bologna, Genoa salami, and cracked-pepper turkey. Sandwich artists build specialty creations, such as the Thanksgiving Turkey with cranberry sauce and stuffing, and craft old standards, such as hot pastrami on one of 11 breads, including rye, focaccia, and onion roll. For the finishing touch on each sandwich, they look to a litany of 15 condiments and extras such as hummus and roasted red peppers. They also round out meals with a roster of salads and sides such as chili, and offer catering services.